Prepare canning jars and lids: pints or quarts – wide-mouth.
Wash cukes, soak in ice water for 2 hours.
Prick each cucumber as many times as possible with a fork – this allows them to pickle more evenly and prevents puckered ends.
Pack into jars as you go, adding into each jar: 2 – 3 garlic cloves, 5 dill heads (or 4 T dill seed), 1 bay leaf and a chunk of spicy red pepper.
Cover cukes with syrup, leaving 1/2″ headspace (make certain your cucumbers are beneath the 1/2″ mark in the jars as you want them covered in syrup).
Screw on lids, process in BWB 10 minutes.
Remove from canner to towel. Cool 24 hours – check for lid seal. Wait 6 to 8 weeks before eating. It helps to date “use after 00/00/00” date on each jar.